Biab Homebrew Beer Recipes | Page 328 | Browse 55,000+ at Brewer's Friend

Author:

Tom W

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: Keg C02

Priming Amount: N/A

Creation Date: 5/19/2015 7:19 PM

Notes: .75L Starter with 77g DME yielding 233M cells from 100M cell starter pack.

Water Gallons Quarts
Total mash water needed 8.14 32.6
Grain absorption losses -1.28 -5.1
Volume increase from sugar/extract (early additions) 0.02 0.1
Starting boil volume 6.88 27.5
Boil off losses -1.5 -6
Hops absorption losses -0.13 -0.5
Amount into fermentor 5.25 21
Total: 8.14 32.6

Actuals:
- 5.25 gal into fermenter + .25 gal starter.
- Fermented at 67F. Finished fermentation in 3 days! Waited another 3 days, then kegged.
- Yeast had high flocc, still had some sticky kruasen after 6 days. Scooped out with sanitized spoon.
- Net yield: 5.25 gal

Author:

Sean Sutherland

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2015 2:55 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2015 9:40 PM

Notes: 1.5L, 1.040 starter

Author:

Tinkbrewer

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2015 8:42 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/15/2017 8:15 PM

Notes:

Author:

Aguilera Beer

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2017 12:57 PM

Notes:

Author:

Boil Size: 10.4 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/22/2020 1:21 AM

Notes:

Author:

Jan Erik Johansen

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2018 12:17 PM

Notes:

Author:

Devin Trudgen

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Bottle Condition - Dextrose

Priming Amount: 2.5oz

Creation Date: 12/2/2017 9:27 PM

Notes:

Author:

Germainium

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: Set & Forget

Priming Amount: N/A

Creation Date: 12/1/2017 12:46 AM

Notes: Soaking nibs and coffee beans in run, whiskey, or vodka and will let sit a few data before adding to primary once fg is reached. Will then rack half into a 10L oak mini barrel and rest into keg. I'll age ijn the mini barrel tasting regularly until I feel the right oak character has been imparted before bottling.

1) Started with 4 gallons of water, mashed in at 162F. Completed 60 minute mash - ph 5-5.2. Raised temp for mashout and didn't squeeze.

2) Boil was normal, followed hop schedule. With 10 mins left I turned off burner and added lactose, 1/2 tsp yeast nutrient, and half a whirlfloc tablet.

3) Immersion chilled to ~70F then transfered to fermenter. OG 1.054

4) Placed fermenter in temp controlled chamber and cooled to 66F before letting aerator run for ~30m then pitched ballooned yeast packet.

5) Fermentation going strong 12 hours in.

6) 10 days in and fermentation seems wrapped up. Pulled a sample and the beer tastes great. I course ground 2oz of cacao nibs and 2oz of metropolis coffee beans (med roast) and am soaking in bourbon for 24 hours to add to primary.

7) After 24 hours I added mix with liquid (soaked up mostly) to the primary, left in for about 48 hours and tasted. It seemed the flavor had settled in so I decided it was time to keg / barrel the batch.

8) I added a little over a gallon to a 10L mini-barrel and kegged the remainder of ~1.5 gallons.

9) After barrel-aging for about 48 hours, I bottled directly from the barrel and used fermcaps. Bottles were sanitized and purged with co2.

Barrel-aged: The oak flavor overpowered the cacao nibs and coffee, likely cause it was a new barrel that hadn't aged anything yet. I'm going to let those condition for several weeks before drinking.

Kegged: I set the vols to 1.8-2.0 to carbonate through set and forget. I've been tasting the beer hasn't yet carbonated, but has a good overall flavor. The coffee overpowered the cacao so I think next time I'll do 2:1 cacao to coffee.

Author:

mirthfuldragon

Boil Size: 7.25 Gallons

Boil Time: 30

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2017 3:56 PM

Notes:

Author:

Einspur

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2015 5:12 PM

Notes:

Author:

Rob.n.AZ

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2017 3:07 PM

Notes:

Author:

Meddo

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2016 10:55 PM

Notes: http://www.beerco.com.au/product/beer-kits/idaho-ipa/

Idaho#7 IPA

Selected Style and BJCP Guidelines

14B-India Pale Ale(IPA)-American IPA
Vital Stats:

SG: 1.063 | FG: 1.009
Expected ABV: 7%
Expected IBU: 55 IBU
Expected Colour: 13 EBC | 7 SRM
Mash Efficiency: 70 %
Boil Duration: 60 mins
Fermentation Temperature: 18 degrees Celsius
Fermentable

Ingredient Amount %

Gladfield American Ale 4.95 kg 80 %
Gladfield Gladiator 0.65 kg 10 %
Gladfield Light Crystal 0.65 kg 10 %
Total Grain Bill 6.25 kg 100%

Hops

Variety Alpha Amount IBU Form When

Crosby Nugget 13.9 % 20 gm 32 Loose Pellet Hops First Wort Hopped
Idaho #7 14.3 % 20 gm 12 Loose Pellet Hops 10 Min from End of Boil
Crosby Chinook 13.4 % 20 gm 11 Loose Pellet Hops 10 Min from End of Boil
Idaho #7 14.3 % 60 gm 0 Loose Pellet Hops Dry-Hopped at 3g/L after primary fermentation for 72 hours, feel free to double dry hop with two lots of 2g/L for another 72 hours if you prefer your IPA double-dry hopped.

Yeast

DRY: 2 x Sachets of Danstar BRY-97 US West Coast Ale yeast – this will produce a very dry West Coast Style IPA.
LIQUID: If you want an aromatic yeasty East Coast Style IPA chose this one – GigaYeast Vermont IPA GY054
Method:

Mash – the brewer should do normal mash regime, mashing at 66 C for at least 65 mins
Sparge – once again the brewer should do normal regime at around 76C
Boil – vigorous boil for 60 mins
Hops: Add 20g of Nugget or clean bittering hops @60 mins, 20g of Idaho 7 and 20g of Chinook @10 mins
Pitch Yeast & Fermentation – Aerate well and ferment at 18C until FG is reached or terminal gravity is table for two days.
Yeast off and dry hop after primary for 72 hours with 3g/L of Idaho 7. If your fancy is double dry hopped AIPA then dry hop with 2g/L for 72 hours followed by a second dry hop of 2g/L for another 72 hours.
Crash chill and bottle or keg as normal.
Mature for 10 days before carbonating.

Author:

filthyastronaut

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2016 6:26 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2016 5:23 PM

Notes:

Author:

SatanPrinceofDarkness

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 48

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2015 7:07 PM

Notes: soured to about 3.6 pH (with test strips).

Boiled 90 minutes.

After about 2 weeks added raspberries on 1/5/16.

Author:

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2017 4:34 PM

Notes:

Author:

Rhymeswithoranj

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 40 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/22/2020 1:11 AM

Notes:
Add vodka soaked zest of six blood oranges either with first dry hop, or right at the end of fermentation.

Unsure as to whether or not to add juice as well. Erring towards 'not' at the moment.